Crimson Choco Berry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups chocolate cookie crumbs
02 -
¼ cup melted butter
→ Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
¾ cup granulated sugar
05 -
2 eggs
06 -
1 tsp vanilla extract
07 -
½ cup sour cream
08 -
½ cup melted dark chocolate
→ Strawberry Swirl
09 -
½ cup strawberry puree (blended fresh strawberries)
10 -
2 tbsp sugar
11 -
1 tsp cornstarch (dissolved in 1 tbsp water)
# Instructions:
01 -
Combine the chocolate cookie crumbs with the melted butter in a bowl. Mix until well combined.
02 -
Press the crumb mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
03 -
Combine strawberry puree and sugar in a small saucepan. Heat over medium heat, then stir in the cornstarch mixture. Simmer for 3-4 minutes or until thickened. Remove from heat and cool completely.
04 -
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, sour cream, and melted dark chocolate until fully combined.
05 -
Pour the cheesecake filling into the chilled crust in the springform pan. Drop spoonfuls of the cooled strawberry sauce over the filling, then swirl with a knife or skewer for a marbled effect.
06 -
Preheat the oven to 325°F (163°C). Bake the cheesecake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and cool for 1 hour inside.